recipe found in Penny-pinching Main Dishes by Joanna M. Lund, page 154-155
Joanna Lund writes: Mexican food is always a terrific choice when you're cutting a few culinary corners, because it's so high in flavor, you feel satisfied! These "soft" tacos are simple to fix, and while they're baking, you can watch the news or just relax before dinner.
8 ounces ground 90% lean turkey or beef 1/2 cup water 1 Tablespoon taco seasoning 6 (6-inch) flour tortillas 3/4 cup (3-ounce) shredded Kraft reduced-fat Cheddar cheese 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup 1/3 cup skim milk 2 cups finely shredded lettuce 1 cup finely chopped fresh tomato 6 tablespoons Land O Lakes no-fat sour cream
Preheat oven to 325 degrees. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat. Stir in water and taco seasoning. Bring mixture to a boil. Lower heat and simmer for 10 minutes, stirring occasionally. Evenly spoon about 1/4 cup meat mixture onto each tortilla. Roll tortillas and place in prepared baking dish, seam side down. Evenly sprinkle Cheddar cheese over top. In a small bowl, combine mushroom soup and milk. Pour mixture evenly over top of tortillas. Bake for 30 to 35 minutes. For each serving, place 1 tortilla on plate, sprinkle 1/3 cup lettuce and full 2 tablespoons tomato over top, and garnish with 1 tablespoon sour cream.
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